There’s no need to hunt for good game. We’ve got always-tender, never-gamey venison from New Zealand that will become your favorite red meat.
Try venison this week and save 20% when you order from dartagnan.com.
Now through January 17, 2014.
“Cassoulet, like life itself, is not so simple as it seems.” - Paula Wolfert
But our cassoulet recipe kit makes it a whole lot simpler. It includes all the ingredients you need to make a cassoulet to serve 12 (with leftovers) and a clay bowl (cassole) for baking it.
Duck leg confit, duck and pork sausages, ventreche, duck fat, demi-glace and the all-important Tarbais beans are the simple ingredients of this legendary dish. The magic happens when all the flavors mingle together into a thick stew that is ideal for cold winter days. Just get a few bottles of Madiran or Malbec wine and invite some friends over for dinner.
Click through to shop the 15% off sale now, because the deal ends Sunday, January 12, 2014.
Our gift to you this season is 15% off your New Year’s Eve order! Enter code: NEWYEAR14 at checkout to receive 15% off your order of $100 or more. Order by 12 PM EST on December 30 to take advantage of this savings and for delivery on December 31, 2013. SHOP NOW!
*Order cut-off times are subject to change.
The tradition of a roasted goose on the holiday table goes way, way back. The people of ancient Greece and Rome may have been celebrating different festivals, but they did so with the very same bird we do. From medieval days right through to the Victorian depiction in Charles Dickens, the goose has remained the ubiquitous holiday bird in all of Europe.
The reason is the natural rhythm of its lifespan; a goose is at its fattest (think tastiest) after it feeds on late harvest grains to bulk up for the cold months. And that falls right in step with the autumnal and winter holidays.
If you’ve decided you want to be a part of this long tradition, but have never prepared a goose before, there are a few things you should know. Of course, roasting a big bird like a turkey or a duck is much the same process. One thing you will notice is an astonishing amount of fat renders out of a goose.
And watch Ariane talking goose in the Le Creuset Film Series below.
We have several goose recipes, including this Alsatian one which involves foie gras and chestnuts (lovely for the holidays). One of the nice things about the dark meat of a goose is how it well pairs with fruits, such as the pears in this recipe.
Ariane’s favorite version is the gala goose here, a recipe in which the goose is first poached and then roasted, which tenderizes the meat, renders out the fat and allows the skin to crisp. Though it’s an involved process, this really is the right way to cook your goose. And you get the benefit of all that lovely fat rendered cleanly out; it’s perfect for the potatoes or other vegetables you serve alongside the main attraction.
The December issue of Saveur magazine has a cover story about our favorite bird: duck. Yes, it mentions us, but that’s not why we think it’s a great piece. Our friend Hank Shaw is also quoted, which is appropriate. His new book “Duck, Duck, Goose” is our favorite book of the season. It’s got all you could possibly need to know about ducks and geese, along with some fine recipes.
It’s really quite easy, as this Saveur video with Ariane proves. Her seared duck magret is a tradition handed down by her father, Chef Andre Daguin, who invented the preparation. Read, watch and then get in the kitchen and make duck!
We love these illustrations Saveur did of our products. This is a really useful breakdown of all the parts of the duck. Everything but the quack.
We exist for these folks. Variously called “foodies” (a term many dislike) or “foodists” (sounds a little more serious), these are our people. If you’ve got one of these fine folks on your Christmas list and have no idea what to give them … we’re here to help.
Our gift baskets come in three sizes and are each filled with a sampling of our favorite charcuterie. Not to mention truffle butter. These are designed with the gourmand in mind. You can order one here.
Why not go for something luxurious? Say, a lobe or terrine of foie gras, a tin of caviar, or a piece of premium meat, like our Wagyu beef. Something not on the weeknight dinner menu. Something memorable.
We like the cassoulet kit as a gift for a devoted cook, because it’s a cooking project and a legendary dish (Julia Child raved about it). It involves many steps and ingredients, so it’s an experience as well as a meal. And if you get the kit with the clay bowl, your gift recipient will have an unique addition to the kitchen arsenal. Just make sure you get invited over for the cassoulet feast.
Our new Reserve Jean Reno Olive Oil would make a fantastic gift for a film and food fan. The actor Jean Reno grows the olives, works with the mill, and has personally selected the three varieties of oils that bear his name. They are not perishable, so are easy to wrap and bring to the party. Purchase a single bottle, or a set of all three varieties. These are new to the market, and exclusive to D’Artagnan. So there is a chance your foodie has not yet heard of them!
We’ve also got samplers of products that will make you look like a food hero. Sausage collections, duck combo packs, piles of steaks, a bacon sampler, and more are available on our website. There’s always the most tasteful gift of all–the gift certificate.
And should you have any questions, we have a team of hardcore food fanatics in our customer service department. Give them a call.
Forget your fear of flabby, greasy goose! This do-ahead method produces a succulent, flavorful bird with crispy skin. After poaching, only a half-hour of high-heat roasting is needed before serving. It’s a classic and perfect centerpiece for a Christmas meal and should serve six.
One 9 to 11lb goose
3 tablespoons rendered goose fat
1½ cups each coarsely chopped carrots, onions, and celery
6 tablespoons all-purpose flour
4 cups chicken stock
2 cups dry white wine
4 sprigs flat-leaf parsley
Peelings from 1 green apple (optional)
1 large bay leaf
1 ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained and reserved
½ cup dried cherries
2 tablespoons Armagnac
1 tablespoon red currant jelly
Salt and freshly ground black pepper to taste
Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.
Sauce Robert is one of the ancient sauces. Mentioned in literature and dating from at least the 15th century, it remained popular right through to the 19th century (although you can still buy bottled Sauce Robert, it is nothing like the original).
The sauce is used brilliantly in the 17th century by the legendary cook La Varenne in a dish made with pork (you can read more about the history HERE.) This is no surprise since the sweet and sour oniony mustard sauce is a perfect accompaniment to pork.
Although the original was made with the whole loin, I decided that I would use D’Artagnan’s tenderloin for this recipe since I love the texture. Also, D’Artagnan’s Berkshire Pork has such a full flavor, unlike any supermarket tenderloin you are used to. It’s great pork, and the careful way it was raised can be tasted. Since it cooks quickly, a meal fit for a king can be ready in no time. Cooking the onions slowly is the longest step.
2 pork tenderloins
1 T lard or butter
1 large onion chopped
2 T butter
½ t salt and ½ t pepper*
pinch ground cloves
¾ c verjuice ** + ¼ c white wine vinegar OR ½ c white wine and ½ c white wine vinegar
2 small bunches sage leaves
½ c demi-glace
2 T grainy mustard
1. Heat the butter in a skillet and add the onions and one of the sage bunches. Cook at low heat for about ½ an hour till soft and sweet, stirring regularly.
2. Preheat oven to 425º.
3. Put the lard or butter in the heated pan, salt and pepper the tenderloins, put in the skillet and brown the meat over high heat for a minute or two on each side. Put them in the oven for 10 -15 minutes or until the internal temperature is 145º. Remove from the oven and tent while you finish the sauce.
4. Remove the sage, add the verjuice and vinegar and begin reducing over medium-low heat. Add the demi-glace and stir till you have a thick sauce. Pour any juices from the pan (after removing excess fat) and pour any accumulated juices from the plate into the sauce. Add the salt and pepper and cloves.
5. Taste for seasoning and then add the mustard. Serve with the sliced tenderloin garnished with the rest of the sage.
*originally long peppers and grains of paradise would be used…they are great so use them if you can get them.
** verjuice is vinegar-like but milder and absolutely delicious –– refrigerate after opening
In the December issue, Bon Appétit magazine “effusively recommends” our bone-in heritage ham for your holiday dinner. Obviously, we couldn’t agree more. There is nothing so satisfying (and impressive) as a gleaming, glazed ham on the table.
You can serve a crowd at Christmas and then use leftovers in split pea soup. Yes, please.